The picture is not the best, but I couldn’t wait to taste it, and everyone was sitting at the table just waiting for me, including a nice glass of white wine (chilled Soave was just the perfect accompaniment with this dish).
So please try this recipe as I’m sure you will love it 🙂
And to finish the meal we tried the newest flavours’ ice cream from our favourite ice cream parlour in Perthshire, www.stewart-tower.co.uk
This weekend we tried 4 new flavours: doughnut, pink KitKat, kinder bueno and oreo mint, they are soooo good that we had to go back for more!
Pesto salmon and veggies parcel
4 skinless salmon fillets
400g fresh green beans , ends trimmed
1 tsp olive oil
Salt and freshly ground black pepper
4 Tsp pesto
200g cherry tomatoes
Preheat oven to 220 degrees Celsius.
Bring a pot of water to a boil. Boil green beans 3-5 minutes, then carefully drain (you can also use the microwave for a quick steam).
Toss green beans with 1 tsp olive oil and season with salt and pepper to taste, and put them in the centre of a big piece of foil. Season both sides of salmon with salt and pepper.
Layer salmon over green beans and then spread 1 Tsp of pesto over top.
Quarter the tomatoes and season lightly with salt. Spread over each salmon fillet.
Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal.
Place the parcel on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 (cook time will vary depending on thickness of salmon).